Jam Tarts

I wanted poptarts, but I didn’t want to go to the store.  So I made some, sort of. I have a never-ending supply of jams, jellies, and preserves.  I don’t eat toast every day so I have been looking for ways to use it other than on bread.

I use it with PB&J ofcourse, but I have decided that cream cheese and red pepper jelly on a Ritz cracker is a great snack. However, I need to go further. I like to experiment with jelly and made a Caribbean jam with pineapples and coconut that I used to make a carrot cake jelly roll. Delicious. I have also used a plum jam on pulled pork, with ketchup and spices it made a great bbq sauce. My latest idea was a cucumber jelly, I thought I would use it in a vinaigrette, I’ll blog about it when I do it.

Today I used some to make my own version of a pop tart. This couldn’t be an easier recipe to execute. I used bought pastry. (Have you noticed that I do this a lot? Pie dough is not my favorite thing to make. I had a job where we made a ton of pies at a time from scratch.) And, I used some plum jam and strawberry preserves that I had just made. A quick glaze and that’s it.

Ingredients

2 crust pie dough recipe
about 1 cup jam

1 cup powdered sugar
1/2 tsp vanilla
about 1 T water

Method

  1. Cut circles of dough to fit in a muffin top pan or just on a cookie sheet.
  2. Fill the center with about 1 T jam of your choice.
  3. Place a second circle on top of the other after making vent holes with a fork. Make sure to wet the bottom with water to seal the dough circles together.
  4. Crimp with a fork or pinch with fingers to seal.
  5. Bake at 450F about 10 minutes or until golden brown.
  6. While tarts are baking mix together the powdered sugar, vanilla and water. Drizzle on the tarts after they cool slightly.

Breakfast pies and tarts Preserves

stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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